#tenderstembroccoli

Yeah, you read that right, broccoli! 

I have a love hate relationship with the little green trees. I don’t love it, but I tolerate it.

My family have always said, and still do, that I hate anything green. They lie. I like lettuce and cucumber! What more do they want?

This topic was requested by a friend of mine. So you have the pleasure of reading this post, and I have the pleasure of having to know them (just kidding, they’re great).*

>> FUN FACT: steak has more protein per 100 calories than broccoli << (only by 3 grams though, and I’m not saying it’s healthier overall...but I know what I’d rather eat!)

So as I said earlier, I tolerate it. I would eat a token few pieces if there ever happened to be any served with a roast dinner. And now I’ve moved out and live on my own, there is green stuff in my individual vegetable steam packs. Hey, it’s even in the stir fry mix I use!

There is a delicious Italian recipe another of my friends introduced me to waaaay back in the university days - broccoli and anchovy orecchiette (it’s literally what it says on the tin, plus oil and garlic).

When I broke my ankle last year (I’ll talk about that in another post), it was drummed into me that BROCCOLI IS GOOD FOR BONES. And I have never forgotten it since. 

It’s always on the back of my mind.

You think I’m kidding. I am not.

>> FUN FACT:  it’s a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as vitamins A, C, E, K, and B. So cram that broccoli in! <<

I even broccoli-loaded before my first 10k (I made that pasta dish the night before). I panicked as I didn’t think one small broccoli head would fulfil the need of a dish that normally serves 3 or 4, so I went and bought another! I’m so crazy.

So if you are a runner, or even if you’re not, spare a thought for the humble broccoli. Is there enough of it in your life? If the answer is no, then slip some into your next dinner. If your answer is yes, you’re lying, eat some more.

It works well with noodles, pasta, as a side, fried so it’s crispy...

Your bones will thank you for it!   

We love this Spicy Tenderstem and Peanut Noodle Stir Fry Vegan recipe. It has tenderstem broccoli, colorful bell peppers, and crispy tofu all mixed together in a spicy peanut sauce. This vegan stir-fry is quick and tasty, and it's great for a weeknight dinner.

Ingredients: 200g tenderstem broccoli. 200g rice noodles. 2 tablespoons peanut oil. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 small red onion, thinly sliced. 3 cloves garlic, minced. 1 thumb-sized piece of ginger, grated. 200g firm tofu, cubed. 1/4 cup peanuts, crushed. 2 tablespoons soy sauce. 2 tablespoons sriracha sauce. 1 tablespoon maple syrup. Juice of 1 lime. Salt and pepper to taste. Fresh cilantro leaves for garnish.

Instructions: Follow the directions on the package to cook the rice noodles. Remove the water and set it aside. In a big skillet or wok, heat up 1 tablespoon of peanut oil over high heat. Stir-fry the tofu cubes until they turn golden brown. Take it out of the wok and set it aside. Put one more tablespoon of peanut oil in the same wok. Grate the ginger and mince the garlic, then stir-fry for about 30 seconds, until the food smells good. Slice the red and yellow bell peppers and add them along with the red onion. For two to three minutes, or until slightly softened, stir-fry. After you add the broccoli tenderstems, stir-fry for another two to three minutes, or until the vegetables are soft but still crisp. Mix the soy sauce, sriracha sauce, maple syrup, and lime juice in a small bowl with a whisk. Put the tofu back in the wok and add the vegetables. Pour the sauce over the vegetables and tofu and toss to cover everything. Add two more minutes of cooking. Put the cooked rice noodles in the wok with the vegetables and tofu. Toss the noodles to mix them in. Add two more minutes to heat everything up. Add pepper and salt to taste. Put the Spicy Tenderstem and Peanut Noodle Stir Fry on the table. Vegan hot, with fresh cilantro leaves and crushed peanuts on top. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes